Chocolate Coconut Pound Cake | Desserts

We topped this with fresh strawberry ice cream and it was delicious!Chocolate Coconut Pound CakeAdapated from Bon AppetiteIngredients

1½ cups all-purpose flour

½ cup unsweetened cocoa powder

1 teaspoon kosher salt

¾ teaspoon baking powder

½ cup virgin coconut oil, room temperature

1½ cups plus 1 tablespoon sugar

3 large eggs

1 teaspoon vanilla extract

⅔ cup buttermilk

¼ cup unsweetened coconut flakes

Directions

Preheat oven to 325°. Butter a loaf pan; line with parchment paper, leaving a overhang on the sides to help with removing the cake. Stir together flour, cocoa powder, salt, and baking powder in a medium bowl; set aside.

Using a stand mixer on medium-high speed, beat oil, ¼ cup butter, and 1½ cups sugar until pale and fluffy, 5–7 minutes. Add eggs one at a time, beating to blend between additions; beat until mixture is light and doubled, 5–8 minutes. Stir in vanilla.

Bake cake, covering lightly with foil if coconut browns too much before cake is done (it should be very dark and toasted), until a tester inserted into the center comes out clean, 70–80 minutes. Transfer pan to a wire rack; let cake cool in pan 20 minutes before turning out.